A crafty little twist on traditional cakes, these cute little chicks make for an eggcellent Easter gift for that favourite teacher or BFF?

Prep Time:

30-40 minutes

Cook Time:

30 minutes

Makes:

10 cupcakes

Not Suitable for Freezing

Ingredients

2 eggs

125g margarine

125g caster sugar

125g self-raising flour

1 tsp vanilla

10 muffin cases

175g butter softened

300g icing sugar

2 tbsp milk

1 tsp Vanilla extract

200g desiccated coconut

Whole almonds

Chocolate Chips

White Writing Icing

Yellow and orange Jelly Beans

Fruit Pastilles

Method

Preheat the oven to 160C Fan. Line a muffin tin with 10 muffin cases.

Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk. Spoon into the cases. Bake for 18 to 20 minutes until lightly golden. Cool on a wire rack.

Whisk the butter in a bowl. Add icing sugar, milk, vanilla and whisk until pale and fluffy.

Put the coconut on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Leave to cool.

Remove the paper cases from the cakes. Turn upside down on a tray, spread buttercream over the cakes. Roll in the toasted coconut to cover the chicks. Insert an almond for a nose and chocolate chips for eyes and add a blob of white writing icing for the pupils. Make the feet from yellow and orange jelly beans and cut a ‘v’ shape from the fruit pastilles to form the chick’s quiff.